Honey Sriracha Roasted Salmon Rice Bowls
A delightful combination of honey and sriracha creates a perfect balance of sweetness and heat for tender, bite-sized pieces of salmon. Serve it over a bed of rice with a medley of fresh vegetables, and you’ll have a satisfying meal ready in a flash!
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Ingredients
- 2 tablespoons honey
- 2 teaspoons minced or grated fresh ginger
- 1 ½ pounds skinless salmon filets
- 3 Persian cucumbers
- 1 ½ teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 3 cups cooked short-grain brown rice
- 4 ounces avocado
- Furikake seasoning
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
Equipment Needed
- Baking Sheet
Instructions
- 1
Begin by preheating your broiler, positioning the rack approximately 6 inches from the heat source. Prepare a rimmed baking sheet by lining it with nonstick aluminum foil for easy cleanup.
- 2
In a small mixing bowl, whisk together the honey, sriracha, soy sauce, and ginger using a fork until the honey has fully dissolved and the mixture is well combined.
- 3
Cut the salmon into 1-inch cubes and arrange them on the prepared baking sheet, ensuring there is some space between each piece for even cooking.
- 4
Generously brush the salmon pieces with the prepared glaze and place them under the broiler for 3 to 4 minutes, or until the fish easily flakes apart with a fork and develops a golden crust on top.
- 5
While the salmon is broiling, mix the sliced cucumber with rice vinegar, sesame oil, and a pinch of salt in a bowl to create a refreshing topping.
- 6
In each serving bowl, place 3/4 cup of rice as the base. Evenly distribute the salmon, sliced avocado, cucumber mixture, and, if you prefer, a drizzle of extra sriracha, finishing with a sprinkle of furikake seasoning.
- 7
For a touch more acidity, feel free to add a splash of rice vinegar to taste.